Culinary Arts - 60490

60490 - 35 Credits

This certificate program is part of the Culinary Management A.S. degree program and prepares students for employment in commercial and institutional positions such as Bakers, Pantry Cooks, Prep Cooks, and Lead Cooks in the culinary industry and/or provides supplemental training for persons previously or currently employed in these occupations. Content includes but is not limited to sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of foods; methods of preparation; usage of foods; methods of cooking; Garde manger; nutrition; baking; communication skills; math skills; computer applications; professionalism; culinary organization; food and beverage purchasing; food and beverage management. The course content also includes training in communication, leadership, human relations, employability skills and safe, efficient work practices.

Gainful Employment

Degree Requirements

Major Field Required Courses - 35 credits

CGS 1100Introduction to Computer Applications for Business

3 credits

FOS 2201Food Service Sanitation Management

3 credits

FSS 1203CQuantity Food Production I

3 credits

FSS 1240CClassical Cuisine

3 credits

FSS 1246CBaking and Pastries I

3 credits

FSS 2204CQuantity Food Production II

4 credits

FSS 2206CQuantity Food Production III

4 credits

FSS 2248CPantry and Garde Manger

3 credits

FSS 2251Food & Beverage Management

3 credits

FSS 2942Internship in Culinary Management

1-3 credits

HUN 1203Culinary Nutrition

3 credits

FSS 1203C, FSS 1240C, FSS 1246C, FSS 2204C, and FSS-2206C require a grade of "C" or higher for successful certificate completion.